Poultry
Food
Quantity (kg)
Temperature (°C)
Time (min)
Shelf position
Poultry portions
0.2 - 0.25 each
200 - 220
30 - 50
1 or 2
Chicken, half
0.4 - 0.5 each
190 - 210
35 - 50
1 or 2
Chicken, poulard
1 - 1.5
190 - 210
50 - 70
1 or 2
Duck
1.5 - 2
180 - 200
80 - 100
1 or 2
Goose
3.5 - 5
160 - 180
120 - 180
1 or 2
Turkey
2.5 - 3.5
160 - 180
120 - 150
1 or 2
Turkey
4 - 6
140 - 160
150 - 240
1 or 2
Fish (steamed)
Food
Quantity (kg)
Temperature (°C)
Time (min)
Shelf position
Whole fish
1 - 1.5
210 - 220
40 - 60
1 or 2
Defrost
Food
Quantity (g)
Defrosting
time (min)
Further defrosting
time (min)
Comments
Chicken
1000
100 - 140
20 - 30
Place the chicken on an up-
turned saucer placed on a large
plate. Turn halfway through.
Meat
1000
100 - 140
20 - 30
Turn halfway through.
Meat
500
90 - 120
20 - 30
Turn halfway through.
Trout
150
25 - 35
10 - 15
-
Strawberries
300
30 - 40
10 - 20
-
Butter
250
30 - 40
10 - 15
-
Cream
2 x 200
80 - 100
10 - 15
Cream can also be whipped
when still slightly frozen in pla-
ces.
Gateau
1400
60
60
-
Drying - True Fan Cooking
• Cover trays with grease proof paper or baking
parchment.
• For a better result, stop the oven halfway through
the drying time, open the door and let it cool down
for one night to complete the drying.
17
Summary of Contents for KOU65902XK
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